Butternut Squash, Parmesan & Hazelnut Soup / Pasta Sauce
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups 1 medium onion, diced
- 1 1/2 tsp 3 cloves garlic, minced
- 5 cups 1 medium butternut squash, peeled & diced 1" chunks
- 1 Tuscan blend
- 1 1/2 cups vegetable broth ** for soup add 4 cups broth + 1 cup water
- 1 cup Parmesan cheese shredded
- 4 oz hazelnuts
- basil to serve
Instructions
Slow Cook Pasta Sauce
- 1) Heat the oil in a skillet; sauté onion for 3 minutes to soften 2) Stir in the garlic; transfer to cooker 3) Add the squash, Tuscan blend, & vegetable broth. 3) Stir, Cover and cook on LOW: 5-6 hours or HIGH: 2 hrs. 4) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappadelle sprinkled with hazelnuts & basil
Pressure Cook Pasta Sauce
- 1) Heat the oil on sauté & soften onion for 3 minutes. 2) Turn off sauté & stir in the garlic; squash, Tuscan blend, & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 4 minutes. 4) Vent with Quick Pressure Release. 5) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappadelle sprinkled with hazelnuts & basil.
Slow Cooker Soup
- Follow the same instructions as above but increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.
Pressure Cook Soup
- Follow the same instructions as above but increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.